Washing and squeezing

Citrus fruits, carefully selected and washed, are squeezed with machines for extraction of natural juice.

Finishing

Obtained juice is subsequently refined, deprived of pulp through decanter and separated from pulp by centrifugation through two working lines by the range of approximately 15.000 l/h each one.

Pasteurization and concentration

The juice deprived of pulp is pasteurized and then concentrated through evaporation by two concentration systems having a total working capacity of 15.000 l/h of natural juice.

Storage

Obtained product, after having furthermore been subjected to quality control, is stored in stainless steel tanks within refrigerators waiting to be packed for delivery to companies producing beverages made of citrus fruits.

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